2020 Cilt: 3 - Sayı: 1
İÇİNDEKİLER
TÜRKİYE’NİN AV TURİZMİ POTANSİYELİ KONUSUNDA BİR DEĞERLENDİRME
Osman ÖZER
GASTONOMY TOURISM AS AN EMERGING NICHE MARKET IN UZBEKISTAN
Hamid Turaev, Ian Patterson
SENSORIAL ACCEPTABILITY OF GLUTEN FREE MALAYSIAN TRADITIONAL KUIH FROM LEFTOVER COCONUT PULP FLOUR FLOUR
Norhidayah Abdullah, Aziz Caliskan, Noriza Ishak
A RESEARCH ON DETERMINATION OF THE FACTORS THAT AFFECT THE YOUTH’S DESTINATION CHOICES
Aydın ÜNAL
FOOD CULTURE: GASTRONOMIC EXPERIENCES IN SINGAPORE
Pinaki Dutta, Nikola Naumov
TURİZM EĞİTİMİ ALAN ÖĞRENCİLERİN COVID-19 SALGININA YÖNELİK GÖRÜŞLERİ
Ceyhun AKYOL
TALAIOTIC CULTURAL HERITAGE AS A TOURISM RESOURCE IN THE BALEARIC ISLANDS
Asier Baquero, Rafael Rivelles
AN ETHNOGRAPHIC INQUIRY TOWARDS ‘HARE-RAMA HARE-KRISHNA’ RELIGIOUS TOURISTS FOOD CONSUMPTION HABITS WHILE ON A HOLIDAY IN INDIA
Mayukh DEWAN
CUSTOMERS’ PERCEPTIONS, EXPECTATIONS AND EXPERIENCES OF SERVICE QUALITY FOR HOTELS IN MUTARE, ZIMBABWE
Vitalis Basera, Godfrey Makandwa
FOOD IMAGE AND TRAVEL INTENTION: FROM NEW DELHI TO NEW YORK
Sandeep Chatterjee, Paramita Suklabaidya
EVALUATION OF HISTORICAL AND CULTURAL AREAS AS A TOOL FOR CITY MARKETING: CASE OF ESKİŞEHİR PROVINCE
Fatmanur Kübra Aylan, Simge Şalvarcı
MUTFAK DONATIMINDA GEREKÇELİ EKİPMAN ANALİZİ: HAZIRLIK EKİPMANLARI ÖRNEĞİ
Pınar TEMİZKAN, Yılmaz SEVER
PERCEPTIONS AND PRACTICE OF TIPPING AMONGST DOMESTIC TOURISTS IN ZIMBABWE
Rudorwashe Baipai, Precious Mazhande, Vitalis Basera, Oliver Chikuta, Musawenkosi Tapfuma, Felicity Ncube
9b 618
Arşiv
Cilt: 5 - Sayı : 2
Cilt: 5 - Sayı : 1
Cilt: 4 - Sayı : 1
Cilt: 4 - Sayı : 2
Cilt: 3 - Sayı : 1
Cilt: 3 - Sayı : 2
